In a large, coverable pan, eat olive oil on medium heat and saute garlic , shallot and mushrooms for 2 minutes with a pinch of salt and pepper until shallots are translucent.
Add the baby bok choy and cover to allow to wilt. Once wilted (about 5 minutes), add pinch more salt and pepper, Italian Spice Blend and butter and coat the baby bok choy with contents of the pan by stirring everything together.
Add the Sherry Wine and vinegar and stir for 5 minutes.
Serve.